Cooking Without Onion & Garlic? Here’s How to Keep It Tasty

In many Maharashtrian households, especially during religious festivals, fasts (upvaas), or certain Ayurvedic diets, cooking without onion and garlic is a common practice. 

But just because these two flavorful ingredients are missing doesn't mean your food has to be bland or boring. With the right spices, cooking techniques, and a little creativity, your dishes can still burst with authentic Marathi flavors.

At Ovii Masale, we believe that true taste comes from tradition. And in our tradition, spices are the soul of cooking. So let’s explore how you can keep your food tasty and satisfying - even without onion and garlic.

Why Do People Avoid Onion & Garlic?

Before diving into the "how," let’s quickly understand the “why.” In many Indian cultures, especially in Maharashtra, there are religious and spiritual reasons for avoiding onion and garlic:

• During vrat or upvaas like Ekadashi, Chaturthi, or Navratri, people avoid tamasic foods like onion and garlic.
• Ayurveda classifies onion and garlic as “tamasic” and “rajasic,” believed to increase passion and restlessness. Sattvic food - pure and calming - excludes them.
• Some Jain families follow this diet year-round.
  

But even without these ingredients, Maharashtrian cuisine offers a treasure trove of delicious alternatives. Let’s explore how to master the art of no-onion-no-garlic cooking.

1. Rely on the Power of Spices

When onion and garlic step out, spices step up!

Use Stone-Ground Masalas

Ovii’s stone-ground masalas retain the true aroma and flavor of the spices. Our Garam Masala and Misal Masala are rich blends that give your food the depth and complexity you miss without onion and garlic.

Spice Suggestions:

• Hing (Asafoetida): The ultimate substitute! Just a pinch in hot oil adds a deep, umami-like flavor.
• Jeera (Cumin): Adds earthiness and warmth.
• Dhaniya (Coriander Powder): Brings mild citrusy notes that round off any curry.
• Mustard Seeds & Curry Leaves: A classic tempering combo that adds aroma and zing.
• Dry Ginger Powder or Fresh Ginger: Offers a warm, peppery kick.
• Turmeric: For that golden color and subtle bitterness.
  
  

Using Ovii Masale's blends means your dishes will still smell heavenly - just in a different way.

2. Use Dairy Smartly

Many Maharashtrian no-onion-no-garlic dishes use dairy for richness and flavor.

Try These:

• Curd (Dahi): Add it to gravies like Dahi Aloo or Kadhi for a creamy tang.
• Malai or Fresh Cream: Makes sabzis like malai kofta taste indulgent.
• Ghee: Not only healthier, but also adds a beautiful nutty aroma when used for tadka.
  
  

Bonus tip: Cook your spices in ghee for a deeper, richer taste - especially when using Ovii’s masalas.

3. Highlight Other Aromatics

If you can’t use onions or garlic, give the spotlight to other flavorful ingredients.

Use These as Base:

• Tomatoes: Cooked down till soft, they provide acidity and body.
• Green Chilies: For that hit of heat.
• Grated Coconut: A Maharashtrian must-have! Especially in bhajis and curries.
• Tamarind or Kokum: Adds tang and balances heavier spices.
• Ginger & Fresh Coriander: These freshen up the dish and lift flavors.
  
  

For example, a batata rassa with Ovii’s Tikhat Chilli Powder, grated coconut, and kokum tastes divine even without onion and garlic!

4. Focus on Texture

Without onion and garlic, texture becomes even more important in making food feel satisfying.

Smart Textures:

• Roasted Besan (Gram Flour): Adds thickness and nutty notes to gravies.
• Boiled & Mashed Veggies: Like bottle gourd, pumpkin, or potatoes - excellent for sabzis and kootu-style dishes.
• Fried Elements: Add a crunch with roasted peanuts, fried curry leaves, or crispy sabudana papad.
  
  

Try making bharli vangi with a filling of roasted peanut powder, grated coconut, jaggery, and Ovii Garam Masala. No onion, no garlic - but full flavor and great bite!

5. Master the Art of Tempering (Tadka)

Tadka is everything - especially in no-onion-no-garlic cooking.

Perfect Tadka:

Start with ghee or oil, then add mustard seeds, hing, jeera, curry leaves, green chilies, and even urad dal or peanuts for crunch. Finally, add your spices or masala blends.

A simple tadka over moong dal, kadhi, or even rice can elevate the dish instantly.

6. Reinvent Classic Maharashtrian Dishes

There are so many traditional Marathi recipes that are naturally made without onion and garlic.

No-Onion-No-Garlic Favorites:

• Amti (without onion/garlic): Just use kokum, hing, jaggery, and Ovii Garam Masala.
• Sabudana Khichdi: A breakfast or fasting classic with cumin, green chilies, and crushed peanuts.
• Varan-Bhaat: Comfort food at its best - just moong dal with ghee, turmeric, hing, and jeera.
• Batatyachi Bhaji: Use sliced green chilies, mustard seeds, turmeric, and coriander.
• Shepu Bhaji (Dill leaves): Beautifully aromatic even without onion and garlic!
  
  

7. Try Upvaas Recipes Year-Round

Many of us enjoy upvaas recipes only during fasting, but they’re so tasty, they deserve a regular place on your table.

• Some favorites include:
• Sabudana Thalipeeth
• Rajgira Puri with Danyachi Amti
  
• Sweet Potato Chaat with Lemon & Jeera
  
• Shengdanyachi Chutney (Peanut Chutney)
  
• Farali Dosa or Idli
  

These dishes are fresh, easy to digest, and naturally free of onion and garlic - but packed with taste!

8. Don’t Forget Chutneys & Sides

Your sides can do a lot of heavy lifting when you skip onion and garlic.

Flavor-Packed Chutneys:

• Danyachi Chutney (Peanut)
• Til Chutney (Sesame)
• Dry Coconut-Garlic-Free Chutney
• Raw Mango Chutney (Kairichi chutney)
  
  

Other Sides:

• Pickles like lemon, mango, or amla add that zingy punch.
• Raita with grated cucumber, cumin, and mint cools the palate.

Final Thoughts

Cooking without onion and garlic is not a compromise - it’s a celebration of traditional flavors. With the right spices, ingredients, and a little patience, your food can be just as tasty, if not more!

Whether you're cooking for a festival, following Ayurvedic principles, or just exploring something new, Ovii Masale is here to make your journey flavorful. Our stone-ground masalas are crafted to bring out the best in every dish - even without onion and garlic.

So go ahead - embrace the challenge, enjoy the aroma, and savor the simplicity of homecooking. Your kitchen is about to become even more magical!

FAQ’s

Q1: Can I make Maharashtrian gravies without onion and garlic?
Yes! Use tomato, ginger, coconut, and Ovii’s Kala or Garam Masala for depth.

Q2: What’s the best substitute for garlic in Maharashtrian recipes?
Try hing (asafoetida), ginger, or a spicy chutney made with green chilies.

Q3: How can I thicken gravies without onion?
Use roasted besan, boiled potatoes, mashed pumpkin, or coconut paste.

Q4: What dishes taste better without onion and garlic?
Varan-bhaat, sabudana khichdi, danyachi amti, and shepu bhaji - to name a few!